pin it!pin it!pin it!pin it!
My little neighbourhood is small and chatty. I was pulling out dandelions in my front yard when an older man that lives a few houses down came right over in his bare feet and joked that I was wasting my time before he introduced himself. It is pretty hard to keep up with those little suckers, but! John reminded me that they are edible, because he’s seen some of the “little old Italian ladies” cooking them up with garlic and whatnot. “What do they call it again…?” he asked. “Cicoria!” I said, recalling the waxed boxes of bitter greens that sometimes popped up at my dad’s store

So I finished up the little weeding session and poured myself an ice cold glass of water with a squeeze of lime, perched at my living room window for a minute. And what did I see next? John was digging the dandelions out of his front yard too. Didn’t he just say I was wasting my time?

I think makin’ it better is almost always contagious if approached with warmth and casual grace. Whether it’s the front lawn, the state of your home in general, the everyday food and drink choices, considerations of the whole world when you buy shampoo. That’s why people love healthy living-focused Instagram accounts, DIY blogs, them Oprah quote-graced cup sleeves at Starbucks, and the natural beauty products section of any given Target store.

It’s those shiny bits of the everyday that make some of the more elusive, heavy-with-life things seem within reach. Will those tiny actions stop the west Antarctic ice sheet from collapsing? Well no, and I don’t think I’ll be bringing that topic up with the neighbours anytime soon either. They always tell you to think big when you’re coming up, but focusing small has shown plenty of merit in my time here.

So as usual, plant-heavy meal preparation is the small focus strategy that reigns supreme. It keeps us feeling stronger in our immediate space, with a simultaneous awareness of how that choice can make an impact out there. Small and mighty. Except this burger is kinda huge. We enjoyed these one night with big piles of greens, and then I scarfed one in the more traditional way on some sourdough bread for breakfast the next morning. I had been thinking about Old Bay as the dominant flavour in a veggie burger. It’s generally more of a seafood kind of spice, but I knew that it would mingle nicely with a chickpea-based patty and a creamy, lemony mayo-like accompaniment. I was rather satisfied with how these came together. They punch all of the flavour and texture buttons for me, especially with a few slices of avocado in the mix. Maybe my neighbours will start asking for veggie burger recipes soon?

pin it!pin it!pin it!pin it!CHICKPEA, CAULIFLOWER & OLD BAY VEGGIE BURGERS WITH HOMEMADE VEGAN CASHEW MAYOPrint the recipe here!
SERVES: 4NOTES: If you don’t vibe to oats/can’t be bothered making oat flour, feel free to use all chickpea flour for the total amount (1/4 cup + 3 tablespoons). I just did a mix because I was finding the chickpea flavour a bit strong. Also, I just make chickpea flour by grinding dry/non-cooked chickpeas in my blender. I feel like this could be possible in a food processor or coffee grinder as well. If you don’t have Old Bay in your nook of the world, you can make it yourself (link)!

Set a large pot with an inch or two of water over medium heat. Place the cauliflower florets in a steamer basket. Once the water in the pot is simmering, place the steamer basket in and put a lid on top. Steam the cauliflower until tender, about 8-10 minutes. Remove the cauliflower and run some cold water over it to prevent further cooking. Towel the florets lightly and then place in the bowl of a food processor fitted with the “S” blade.

To the food processor, add the chickpeas, garlic, Old Bay seasoning, olive oil, lemon juice, salt + pepper. Pulse the mixture until you have a meal that clumps together when you squeeze it. You should still see little bits of chickpeas. Dump the chickpea and cauliflower mixture into a large bowl and stir in the flours and chopped chives until your mix is fully combined and the flour is absorbed. Taste the mixture for seasoning (hooray for no raw egg scares!) and adjust accordingly.

Divide the mix into 4 equal portions and form patties with your hands. Place the patties on a plate and wrap tightly with plastic wrap. Let these set up in the refrigerator for at least an hour.

Make the cashew lemon mayo. In a blender pitcher, combine the cashews, lemon juice, white wine vinegar, dijon mustard, salt, and 2 tablespoons of water to start. Blend the mixture on high, adding more water and scraping the sides as necessary. Keep going until you have a creamy/smooth mayo-like consistency. Scrape the mayo into a container, cover, and place in the fridge until you’re ready to serve.

Heat a good slick of oil in a non-stick sauté pan over medium heat. Place the burgers in the pan, maybe two at a time maximum. Fry until one side is golden and then gently flip them over. Keep moving them around the pan to acvhieve maximal browning on the sides. Remove from the pan when the other side is golden. Keep warm on a parchment lined baking sheet in a low oven. Repeat with remaining burgers. Serve hot with lettuce wraps/buns, cashew lemon mayo, avocado, red onion etc.!

This looks like such a flavorful veggie burger, especially with that cashew lemon mayo. I think this is something that would be even better than a standard burger – more complex and dynamic! Pinned.ReplyCancel

Hi Ellen! Thanks for your comments. The blender is a 5+ year old Vitamix, which I will add has been worth the investment and then some for myself. And the mayo should be good in the fridge for 5 days if you cover it up. I would recommend a little stir each time you get it out. Side bar: this mayo is really delicious with sweet potato fries if you want to use some up :)
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So… yeah, I’ve been thinking about these burgers all week. Thank you for that. Seriously, thank you. :-) I think they’re going to have to happen over Memorial Day, since everyone will be eating and dogs and I’ll just be left with pasta salad.

Aren’t neighbors the best? We actually talk to ours now (unlike the meatheads who we lived next to in our apartment). It’s pretty wonderful.ReplyCancel

Valerie17/05/2014 - 9:43 am

These absolutely look amazing! I’m definitely giving these a try!ReplyCancel

Suzanne17/05/2014 - 11:15 am

Wow, this looks amazing! Did you include a link to the Old Bay recipe? If so, I’m not finding it/able to click on it. Thanks!!ReplyCancel

Suzanne17/05/2014 - 11:17 am

gahh! of course, the link worked AFTER my last comment. :) Sorry! and thanks so much for sharing!ReplyCancel

I love the sound of this burger, but like with most veggie burgers, instructions are to saute. I am curious if you would recommend baking this veggie burger as an alternative way to cook it? Or have a suggestion for a baked veggie burger recipe…?ReplyCancel

Hi Colleen, I’ve never baked a veggie burger patty in my life! But I’ll try to help. I think if you bake them on a rack set into a cookie sheet, it would be do-able. Maybe set the oven to 375 degrees F and brush a bit of oil on the tops of the patties before putting them in. I’m guessing these would take 25 minutes or so with a little flip halfway through. If you try it, let me know any feedback. Curious!
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If my neighbors asked for a veggie burger recipe, I think I’d faint. But then any little thing can happen. These burgers look delicious. I love the idea of wrapping them up in big lettuce leaves.ReplyCancel

I just want to thank you for this recipe. My 18 month old son has been diagnosed with many allergies and cant’ eat a whole lot on his elimination diet. I made these into “nugets” and he can not get enough! He just keeps saying “more, more”. We’re enjoying them too.ReplyCancel

YUM… these look ridiculously amazing. And your food photography is seriously impressive. I am so glad that I stumbled across your blog today. You most definitely have a new reader!! I think I am even going to add you directly to my blog roll– I am so impressed!! XoxReplyCancel

What a fantastic recipe! And the neighbour story is so cute! I need to locate some old bay seasoning immediately. I’m a newbie to your blog and am loving it! Gorgeous photos, recipes, and stories. :)ReplyCancel

Elena02/06/2014 - 4:50 pm

I love this post. We pull out our dandelions too. But, our neighbor story isn’t as great, once our neighbors took it upon themselves to spread fertilizer/weed killer on our lawn, thinking they were doing us a favor. Super. Awkward. And very upsetting! Saving the world, one dandelion at a time.ReplyCancel

I LOVE your cashew mayo!! I always use veganaise, but I much prefer the idea of making some myself! I am definitely going to be making it this weekend. I’ve also been on the hunt for a good veggie burger recipe and this one looks great!ReplyCancel

Kristen06/06/2014 - 10:30 am

These patties on a bed of sturdy greens seem like an excellent airport/travel meal. :)ReplyCancel

Hi Laura, just wanted to thank you for this recipe, we made these burgers, with a couple of modifications, for lunch and they were delicious! I also used whole rolled oats and a bit of almond meal for crunch. Also, we thought dividing the dough in 4 made extremely large patties, so we opted for 6. Cheers *silviaReplyCancel

Claire19/07/2014 - 6:36 pm

Hi, Laura! I am interested if you have ever tried substituting the cauliflower for another vegetable… broccoli, spinach, etc. I impulsively get the LARGE bags of broccoli at Costco every time (once a week!) and so am always looking for ways to use it up!!! Also, cauliflower never seems to make it past the hummus platter in our house ;) Thanks!ReplyCancel

Hey Claire, I think between broccoli or mashed potato, the potato would fare better in this recipe. The broccoli kinda lacks the creamy-ness that really helps with this recipe. Of course, you can always try it and report back! ;)
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I miss having neighbour exchanges like these sometimes, it was definitely easier to do in the small Italian town I grew up in rather than here in London! Anyhow, I at least have someone in the house with whom I share wisdom and meals, and these burgers look like they would make for the most amazing meal, and somehow I feel they need to be shared. Thanks for posting always such genius recipes! xReplyCancel

[…] I decided to base the burgers off my sweet potato and black bean burgers, which are my idea of a perfect veggie burger, and pull in flavors from the baked falafel. I’d use cauliflower to lighten up the texture so the burgers aren’t so dense in the middle. I turned them into “rice” (basically, just cauliflower pulsed into little pieces in the food processor) à la Laura’s cauliflower veggie burgers. […]ReplyCancel

Elaine24/08/2015 - 11:44 am

Do you think I can bake these instead of frying? They are in my fridge now waiting.ReplyCancel

Definitely! You might have to flip them to get some even browning. And honestly, I’m not sure how long they will take if you’re baking. You should know just by looking at them and by feeling them for firm-ness. Would love it if you let me know how it works out :)
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[…] Chickpea, cauliflower, and Old Bay veggies burgers. I love veg burgers with cauliflower. They nicely lighten the burgers. These are fully flavored with the old bay and lemon, and are topped perfectly with creamy avocado. They would also be excellent over a salad. The vibrant root vegetable slaw alongside is from Jerusalem, and I’ll be posting an adapted recipe next week! […]ReplyCancel

Tamzin Hull06/05/2016 - 3:09 pm

Look amazing! Just cooked these up and popped them in the freezer. Do you think baking will work??ReplyCancel

I haven’t tried it, but it shouldn’t be a problem if you thaw the patties out fully before you slide them in the oven. I’m guessing 375 F for about 25 minutes, flipping them halfway would do the trick. Let me know how it goes!
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[…] pin it!pin it!pin it!pin it! These burgers were my first epic grilling attempt of the season, and I’m so pleased with how they turned out! I know there are purists who prefer to call them “patties” but we’re staying with burgers because who craves patties?! These are so savoury and hearty. The veggie burger is kind of the OG plant-based option (for better or for worse), and while they are ubiquitous, I still crave them all the time. They’re my go-to “so hangry, can’t even talk” food. You have foods like that, right? I’ve never been content to rely on just one recipe for the burgs, and always try to play around with different grains, proteins, flavours etc. (Proof here + here!) […]ReplyCancel

[…] I decided to base the burgers off my sweet potato and black bean burgers, which are my idea of a perfect veggie burger, and pull in flavors from the baked falafel. I’d use cauliflower to lighten up the texture so the burgers aren’t so dense in the middle. I turned them into “rice” (basically, just cauliflower pulsed into little pieces in the food processor) à la Laura’s cauliflower veggie burgers. […]ReplyCancel

These are our absolute favorite veggie burgers, and I’ve tried making so many. They go so well in veggie wraps and with a fresh salad. My husband and I went vegan cold turkey one day when I read the book, The China Study. Your recipes have made that transition magical. I cannot imagine going back.ReplyCancel

Merrymepenelope03/04/2019 - 3:10 pm

I will ABSOLUTELY be making these! anything Old Bay is my thing! It’s usually referred to as, “OldSpice” around here but that’s purely out of love! Thanks for the great recipe!ReplyCancel